Peas Stuffed Special Poories


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Fried poories stuffed with cheesy pea filling.

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Peas Stuffed Special Poories recipe - How to make Peas Stuffed Special Poories

Preparation Time:    Cooking Time:    Total Time:     Makes 6 to 8 pieces
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Ingredients
3/4 cup of atta (wheat) flour
1/2 cup of plain flour (maida)
1/2 cup shelled green peas
1/2 tbsp cream
1 chopped onion (large)
100 gms of paneer
1 1/2 tbsp ginger-garlic (adrak-lehsun) paste
1 tbsp of chilli powder
1/2 tsp of dried mango powder (amchur)
1/2 tsp of coriander (dhania) powder
1/2 tsp of cumin seeds (jeera) powder
1/2 tsp of carom seeds (ajwain)
1/2 tsp black peppercorns (kalimirch)
6 tbsp oil
salt to taste
Method

    Cooking the peas:

    1. Add the peas to water and add the cream and boil for 2 mins on high and 4 mins on medium. After this filter off the peas and keep seperate and keep the creamy water seperate.
    2. To the peas add 1/4 tsp salt, the corriander powder, the amchur powder, the cumin seeds powder and black pepper and grind into a paste in the mixer grinder (do not add any water at all)- let the paste be slightly thick.
    3. Preparing the mixture:
    4. In a frying pan- add 1 1/2 tbsp oil, add the chopped onions and fry for 45 secs-1 min (until glassy), then add the ginger garlic paste and chilli powder and mix well and allow to cook for 45 secs-1 min.
    5. Then grind the mixture into a paste in a mixer grinder and add this to the peas paste and mix all the ingridients into a composite paste.

    The flour mix:

    1. Mix the atta and maida together for 1 min
    2. Add 1/2 tsp of salt
    3. Add 2 tbsp oil to the mix and mix well
    4. To this mixture add the composite paste and mix well- very well
    5. Finally add 1 1/2 cups of the creamy water
    6. Mix into a final composite mix

    The refrigeration:

    1. Keep this composite mix in the fridge for 1 hour- 90 mins.
    2. After this thaw out the mix for 20-25 mins.
    3. Make the dough into a number of balls, lay them out and roll them into flat strips and deep fry.
    4. Serve hot with ketchup
    5. Ideal for evening snacks or festive meals

    Member Photo
    This recipe was contributed by Foodie#453684 on 19 Sep 2010


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